Malloreddus alla Campidanese: another tasty sardinian recipe

Malloreddusalla Campidanese

Sausage, tomatoes andpecorino

As we promised in a previous post (see post), today we are here with a classic of the culinary tradition of Sardinia, the “Malloreddus alla Campidanese”, or sardinian gnocchi with a tomatoes sauce with sausage, and if you want another idea for your lunch, put on the table a plate of pecorino cheese and pane carasau (or even “guttiau“, that is pane carasau seasoned with oil and salt and golden in the oven) and … Sardinia is served!

Malloreddus are the most classic Sardinian pasta, made with a simple flour from durum wheat semolina and water. Since ancient times were made ​​by hand working the dough with your fingers and then smashing it against the end of a straw basket to give it the characteristics streaks. Today are mainly mechanically made and are known by the name of “Gnocchetti Sardi”.

Ingredients for 4:

320 grams of malloreddus

350 grams of tomato pulp

4 tablespoons extra virgin olive oil

1/2 onion (in some recipes you can find garlic instead of onion)

150 grams of fresh sausage

2 basil leaves

2 bay leaves

1 sachet of saffron

80 grams of grated pecorino cheese

salt and pepper

Method: Easy

Chop the onion and sauté in a pan with oil; add the sausage, cutted into small pieces and let it brown. When it is golden, add the tomato pulp with a little water, salt and pepper. Cook for 10 minutes and then add the saffron, bay leaf and basil. Meanwhile, cook the malloreddus, drain retaining a bit of their cooking water. Add the sauce, and in case of need a tablespoon of water that you have kept aside; add the cheese and serve.

Pair malloreddus with a bottle of red wine, we suggest in addition to the classic Cannonau, a bottle of Cagnulari or Carignano, which are good with a dish so tasty. If you are undecided about which wine to choose, we recommend you read our post on the Sardinian wines that have received awards (see post).

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